CAKE: 1/2 cup butter, 1/2 cup brown sugar, 2 eggs - large, 1 1/4 cup maple syrup, 2 tsp. vanilla, 2 1/2 cups flour - all purpose, 2 tsp. baking powder, 3/4 tsp. ginger, `1/2 tsp. salt, 1/4 tsp baking soda, 1/2 cup of milk - 2 %, 1/2 cup pecans - finely chopped FROSTING: 1 cup butter - softened, 1 package cream cheese - 3 oz. - softened, 2/3 cup brown sugar, 1/4 tsp. salt, 1/2 cup maple syrup, 3/4 tsp. vanilla, 1 1/2 cup sugar - powdered, 18 pecan halves.
Cream the butter and brown sugar until light and fluffy. Beat in eggs. Beat in syrup and vanilla. Combine flour, baking powder, ginger, salt, baking soda; add to the creamed mixture alternately with the milk, beating well after each addition . Stir in pecans. Meanwhile cream butter, cream cheese, brown sugar and salt until light and fluffy. Beat in syrup and vanilla. Gradually beat in powdered sugar until smooth. Refrigerate for 1 hour. Frost cooled cupcakes, top each with a pecan half.